Old-Fashioned Vegetable Beef Soup
This soul-warming, nutrient-dense soup is the perfect meal for chilly evenings. By searing high-quality beef stew meat to build a savory foundation and slow-simmering it with fresh carrots, celery, potatoes, and tomatoes, this classic recipe creates a sophisticated and deeply flavorful broth. It is a hearty, balanced dinner that turns simple pantry staples into a comforting masterpiece that satisfies even the biggest appetites.
Ingredients
- 1 pound beef stew meat (chuck roast)
- 1 yellow onion, diced
- 2 carrots, sliced into rounds
- 2 stalks celery, chopped
- 2 potatoes, cubed
- 1 can diced tomatoes (do not drain)
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Brown the beef stew meat in a large heavy-bottomed pot over medium-high heat until deeply seared on all sides.
- Add the diced onions, sliced carrots, and chopped celery to the pot with the beef and sauté until fragrant, scraping the bottom of the pot.
- Pour in the beef broth and canned tomatoes, stirring to combine all ingredients.
- Add the dried thyme, bay leaves, salt, and black pepper.
- Bring the liquid to a gentle simmer, cover, and cook on low heat for two hours until the beef is tender.
- Stir in the diced potatoes and continue to simmer until they are soft.
- Adjust salt and pepper to taste before serving.
Notes
Use chuck roast for the most tender beef results. For a thicker soup, mash a few of the cooked potato cubes against the side of the pot. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 28gProtein: 22gFat: 9gSaturated Fat: 3gCholesterol: 65mgSodium: 450mgFiber: 4gSugar: 6g
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